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I’m lazy and the weather isn’t great and I need to do some pulled pork. Anyone ever do pulled pork in the oven? I’m thinking of using my large Dutch oven. I have a boneless pork butt and Would like to do it in the Dutch oven. Looking for some advice. I’m thinking it should be pretty much the...

Is that an old grill with the wooden handle? Looks new. Did you swap out the handle for the wood one?

There’s a couple chuck roast cooks in the main web site. Here’s one: https://www.virtualweberbullet.com/shredded-barbecued-beef/ I love chuck roast. It’s the pulled pork of beef. Hard to go wrong and tasty to eat.

Not much changes in the winter. I keep my smoker in the shed and my grill is under the eves of the house so neither are really touched by snow. The biggest difference is my coat and gloves to stay warm since I already shovel the snow off my patio. Truth is that I don’t do much smoking in the...

Your rest time of several hours is a great cushion and I would just go about your cook as you normally do. The comments about wind are appropriate but you don't have to go crazy. Just move your smoker to the side of the house that will block the wind. If it's really windy, you may need to...

Looks great. In regards to not plating things at the same time, me and DW have grown accustomed to eating things when they’re ready. The other night, the steaks were done and the vegetables in the InstaPot were not. Well, I’m not gonna let a good steak go cold while some pressured cooked...

It ran about 240 degrees for 3+ hours. It turned out okay, but it didn’t turn out as well as I had hoped. Just a little better than a grilled boneless skinless chicken breast. It will serve its main purpose - to make chicken salad with the leftover chicken, but it needed to be a little more...

Re: Brett-EDH, my plan is to use my WSM using lump charcoal. I always use lump except that I use a few briquettes in the chimney to get things started. Re: MikeCantell, Thanks, that’s probably what I’ll do. No time to brine, plus, I have health issues that require that I limit my salt.

We never eat the skin of chicken except for when I eat wings. So, I don’t care if the skin come out rubbery. I’m looking for advice on how to get the chicken to be moist. I have a couple cut up chickens (pieces - breasts, thighs and drumsticks) and was thinking to cook them low and slow, but...

If you have a Le Creuset outlet store near you, go there or call them. I snagged a very nice Dutch oven from them for about 40% off. Still not cheap, but a very nice Dutch oven. Otherwise, just get the cheapest one you can find. Seriously, I have a Lodge enameled pot that I use for beans and...

Looks great! What do you have the charcoal in? Is that a vortex of some sort, or, just a pan?

You don’t need a blanket. If it’s windy, find a way to block the wind, but best just to wait until a good day to cook. A long time ago, I cooked in the dead of winter. Like below zero, but it was a still night. The WSM really didn’t act much different. In the wind, it’s a whole different...

I did some ribs, baby backs, and invited the daughter and son in law over for dinner. The ribs weren’t bad, but they had the membrane still on. I was a bit embarrassed. Last night when I was prepping the ribs, I could not find the membrane to pull. I figured they must have already been...

I would eat it and probably like it, but I don’t see it on a PP sandwich.

Broccoli??? Come on man! Not on a pulled pork sandwich.

Unfortunately, DW cannot consume dairy. If that’s the thing I’m missing, I’ll have trouble getting there.

I can see how that would be tasty but not sure it would be what I’m looking for. Some of the spices seem out of place for a slaw.

Looking for some help to dial in out coleslaw recipe. I pulled some pork and made sandwiches and DW made coleslaw, but it just didn’t hit the mark. Not bad, but I felt like it needed something. Not sure if it needed more tang, like more vinegar, or maybe some different spices for some...

Have you ever tried Maple Leaf Lump Charcoal? I believe it is a Canadian product. I’ve never tried it but was hoping to. Wondering if you have and how it compares to JD.

When I pull the pork, I’m also cleaning out any excessive fat and and of the tough membranes. Also, I don’t like the long strings of pork so I’m working with a board nearby to cut some of the meat to get the size the way I like it. With this butt, I was able to just rip the longer pieces in...